I’m a huge fan of one-pot meals. One word: laziness. Since my kitchen always looks like a tornado blew through when I’m cooking, it’s nice to have a meal that minimizes the wreckage called dirty dishes. And so this meal is perfect.
All ingredients go into one pot and you come away with only a handful of dishes. This is a great dish for those that like various kinds of protein and meat mixed together – you can increase or decrease any of the amounts (of chicken, shrimp, sausage) and it will still taste amazing. It’s also a great dish for company as it requires minimal work but produces a large amount of food.
Happy Thursday and thanks for reading!
ONE POT SHRIMP, CHICKEN AND SAUSAGE JAMBALAYA
Yield: 6-7 servings
2 T olive oil
1 lb cubed chicken*
9 oz chopped Italian sausage*
1 T olive oil
2 onions, sliced
1-2 peppers (orange or green)
3 garlic cloves, minced
2 c uncooked white rice
5 c chicken broth
3 tsp paprika
1/2 tsp thyme
1 1/2 tsp chili powder
1/4 tsp cayenne
1/4 tsp red pepper flakes
26 oz chopped tomatoes, undrained
15 large shrimp, cooked
*You can use pre-cooked chicken and sausage but add with rice
In a large pot, heat olive oil. If using raw chicken and sausage, add chicken first and cook until pink is gone from the outside. Add sausage and cook until completely cooked through and neither meat is pink in the center. Add 1 T olive oil, onions, peppers and garlic and cook for 10 minutes or until onions are soft. Add rice, broth, paprika, thyme, chili powder, cayenne, red pepper and tomatoes and stir to combine. Bring to a boil, cover and turn heat to low. Simmer for 30 minutes on low, checking on pot periodically to make sure broth isn’t completely absorbed. Rice will absorb broth while cooking. After rice is cooked, add shrimp and lightly mix into jambalaya. Cover and cook for 5 minutes.
Take care when serving jambalaya – there may be parts stuck to the bottom of the pot that are slightly burned. To avoid these areas, do not scrape the bottom.
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